Jim's sour dough rye bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Lukewarm milk |
| 2 | cups | Rye flour |
| 2½ | teaspoon | Yeast |
| 1 | tablespoon | Gluten |
Directions
RYE STARTER
Mix the starter ingredients with an electric mixer on low speed until combined. Cover your starter and place in a warm, draft-free location for 4 to 7 days, gently stirring once daily. To replenish starter: Replace the amount taken out by adding equal parts of milk or water and flour as was used. Always use the same kind of flour.
Also, alternate between milk and water for each feeding. For instance, your original starter was milk so use water on your first "feeding". Every third feeding add 1 tablespoon of gluten.
: BREAD: 1 cup Rye starter 1 cup Rye flour 1 cup Water 3 cup Bread flour 2 T Butter 1 each Egg 2 T Sugar 2 T Caraway seeds 3 T Gluten 1½ t Yeast 1 ½ t Salt Set bread color to light. Put all ingredients into your bread machine and start. NOTE: The dough will look wet, but ignore this. It works! SOURCE:* Jim Bodle POSTED BY: Jim Bodle 1/94, 12/94
Submitted By JIM BODLE On 12-03-94
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